Strawberry Custard Tarts
Delightful tarts with a tender, buttery crust, creamy custard filling, and topped with vibrant strawberries, perfect for special occasions.
Ingredients
For the Tart Shells
- 1 2/3 cups all-purpose flour (225g) For a smooth, tender base.
- 1 stick cold butter (113g) Helps achieve a flaky crust.
- 1/3 cup granulated sugar (66g) Sweetens the crust.
- 1 large egg Binds the ingredients together.
- up to 1/4 cup milk (60ml) Adds moisture to the dough.
For the Custard Filling
- 2 cups full-fat milk (480ml) Creates a velvety custard.
- 5 large egg yolks Contributes to a luscious filling.
- 1/2 cup granulated sugar (100g) Enhances the sweetness.
- 4 tbsp cornstarch Thickens the custard.
- 2 tsp vanilla extract Infuses warm flavor.
- 3/4 stick unsalted butter (85g) Adds depth to the custard.
For the Glaze
- 1 cup icing sugar (120g) For sweetness and texture.
- 1/3 cup water (80ml) Helps combine ingredients.
- 1 tbsp cornstarch Thickens the glaze.
For Topping
- 9 oz fresh strawberries (250g) For filling the tarts.
- 16 oz fresh strawberries (500g) For decorating the tarts.
Instructions
Make the Pastry Cream
- Whisk the egg yolks, 2 tablespoons of sugar, and cornstarch together in a bowl until smooth.
- Warm the full-fat milk with the remaining sugar and vanilla extract in a saucepan over medium heat.
- Gradually mix the warm milk into the egg yolk mixture to temper the eggs.
- Return the mixture to the saucepan and stir constantly over medium heat until thickened.
- Strain the mixture to remove lumps, whisk in butter until melted, and refrigerate for at least 2 hours.
Make the Tart Shells
- Rub the cold butter into the flour until it resembles fine breadcrumbs.
- Stir in granulated sugar, then beat in the egg and add milk to form a soft dough.
- Chill the dough for about 30 minutes, roll out, cut into rounds, and fit into tart tins.
- Blind bake at 375°F (190°C) for 12-13 minutes until lightly golden, then cool completely.
Make the Glaze
- Combine strawberries, icing sugar, water, and cornstarch in a small saucepan over medium heat.
- Stir continuously until the mixture thickens to a glaze consistency, then strain and cool.
Assemble the Tart
- Fill cooled tart shells with chilled pastry cream.
- Top with fresh strawberries, arranging them artfully.
- Brush the glaze over the strawberries for a beautiful sheen and serve the same day for freshness.
Notes
For a healthier twist, consider using whole wheat flour and a natural sweetener. Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.